Best Wasabi Devilled Eggs Recipes

Wasabi Devilled Eggs image

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 16 Devilled Eggs

Number Of Ingredients 7

8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice wine vinegar
2 large scallions, minced (3 Tbsp.)
coarse salt
pea shoots (to garnish) or mixed sprouts (to garnish)

Steps:

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover and remove from heat. Let stand for 13 minutes. Drrain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

Nutrition Facts : Calories 56.8, Fat 4.1, SaturatedFat 1, Cholesterol 107, Sodium 70.3, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 3.2

WASABI DEVILLED EGGS image

Categories Egg

Yield 4-6 people

Number Of Ingredients 14

Eggs
6 eggs
¼ cup (50 mL) mayonnaise
½ tsp (2 mL) wasabi paste or to taste
1 tbsp (15 mL) finely chopped pickled ginger
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper
Cucumber Salad
1 seedless cucumber, thinly sliced (preferably using a mandolin)
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) seasoned rice vinegar
1 tsp (5 mL) sugar
½ tsp (2 mL) wasabi paste
2 tbsp (25 mL) chopped chives

Steps:

1. Place eggs in a pot of cold salted water. Bring to a boil and boil for 2 minutes. Remove pot from heat, cover and let sit for 10 minutes. Drain and run eggs under cold water to cool. Peel. 2. Cut eggs in half lengthwise. Carefully scoop yolk into a small bowl, reserving whites on a plate. Mash yolks with a fork, stir in mayonnaise, wasabi, ginger and chives. Season with salt and pepper to taste. Place yolk mixture in a piping bag and pipe filling back into whites or spoon them in. Cover and chill until ready to serve. 3. Bring a pot of water to boil. Add cucumbers, bring back to a boil and drain at once. Run cucumbers under cold water to stop the cooking and maintain the colour. Leave cucumber to sit in strainer for 30 minutes then blot with paper towels to remove moisture and place in a bowl. 4. Stir soy sauce, rice vinegar, sugar and wasabi together in a bowl. Pour mixture over cucumber and toss to coat. 5. Place cucumbers on a platter or divide between individual serving plates and top with eggs. Sprinkle with chives.